Tag Archives: Indian Dessert recipe

Shahi Firni

Shahi Firni

Firni, kheer , payesh always confused me !!!! I always wondered , what could be the difference between them , all being rice pudding and involving the same cooking process !!! Though my mom and grandma always referred the rice pudding with coarse ground rice to be “Firni” , but the age was such to think ” what do they know” !! Sorry Mom and Bubu !!! You are absolutely right !!! It’s not too long , I came to know the difference . Firni is cooked with coarse ground rice , whereas in kheer and payesh , whole rice is used . According to a very wonderful person I know , Amena Apa ;

“Kheer -milk content high. rice minimum

Payesh- rice content higher. Millk does not need to be super reduced.

Firni- ground rice.That acts as a thickening agent. Milk does not need extra boiling off .”

Agreed . But shahi Firni does need thick milk to get the full flavor . For the shahi flavor , don’t forget the good quality rose water and saffron also.

Shahi Firni


1 liter full cream milk
1/4 th cup evaporated milk or 4 tbl spoon powder milk
1/3 cup of coarse ground rice ( it should not be powdered , must have granules)
1/3 rd cup, nut paste , take almond , peanuts together ( must not be fine paste, it should be coarse in texture)
Sugar to taste ( around 1/2 to 3/4 th cup , depending on your taste)
3 or 4 cardamoms
1 small stick of cinnamon
Rose water ( good quality)
Nuts and dried fruits for garnishing


1. Mix the powder milk or evaporated milk with full cream regular liquid milk . Bring it to boil . While boiling , don’t forget to add the cinnamon , cardamoms in it . Now reduce the milk a bit ( not too much ).

2. Add the ground rice and stir in . While adding the ground rice try to mix it with little liquid milk so that it is incorporated well and evenly in the milk. Cook on low flame . Stir continuously or else the bottom may get burnt . Add the ground nuts .

3. Cook the ground rice in milk until thick, around 25-30 minutes . Add the Sugar . Cook another 10 minutes . Add saffron , soaked in little milk . Firni gets thick after cooling , so don’t make it too thick . Add the rose water,around 1 tbl spoon.

4. Before pouring into the serving dish , don’t forget to take out the garam masalas ( cardamom, cinnamon) . Garnish with dried fruits and edible silver foil .
Serve chilled !!!


1. Always use heavy bottomed saucepan or pot for making firni or kheer .

2. The milk alwayz rise up to the top of the pot. So to be care free alwayz use a large pot to prevent overflowing and mess.

3. To use the nut paste , blanch the almond and nuts . Don’t take the skin .

4. Many use cinnamon, cardamom powder!!!!!! Please !! don’t do this . It ruins the color of firni or kheer . Just boil the milk with the whole cinnamon and cardamoms, take out them before serving , you will get the best flavor for sure . 🙂

Tapioca Pudding / Saabudaana Kheer /Saagu’r payesh , an easy-peasy , yummy dessert

Tapioca Pudding / Saabudaana Kheer /Saagu'r payesh

Tapioca Pudding / Saabudaana Kheer /Saagu’r payesh , an easy-peasy , yummy dessert..


1. Tapioca/saagu/ Saabudaana 100 gram

2. Evaporated Milk 1 can

3. Regular milk 1 cup

4. Condensed Milk 1 can

5. Cardamom, Cinnamon, Bay leaf

For the colored toppings:

1. Tapioca 50 gram

2. Sugar to taste

3. Ruh Afza or any colorful syrap.

4. Cherries

5. Cream

Cooking method:

1.Wash and soak the tapioca in water until becomes a little plump and fluffy. It may take 30-45 minutes. But careful , it must not get sticky.

2. Take 100 gram of tapioca from the water and cook it on medium flame in 1 can evaporated milk and 1 cup regular milk until gets translucent . Add the cardamom, cinnamon while cooking the tapioca. Stir Occasionally .Tapioca gets thicker after it cools down,so if you see the consistency a bit thick adjust it adding little milk . Add the condensed milk , stirring continuously now. as I said Tapioca gets thicker after cooling down so don’t make it too thick. You may add sugar, if needed.

3.Pour the pudding into individual ramekins leaving a little space for the topping. Let it cool .

4. In another pot boil the remaining 50 gram tapioca in water until translucent .Add the sugar and finally add any syrap or Ruh afza.

5. Let it cool and then pour over the pudding and garnish it with cherries,any other fruits, cream or ice cream.

6. Serve chilled.